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Category: Seafood
Prep Time: Cook Time: Total Time:
Shallot Cream
Kosher salt
6 medium shallots, unpeeled
1/3 cup heavy cream
1 teaspoon fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon thyme leaves
Kosher salt and freshly ground pepper
Tuna
1 tablespoon extra-virgin olive oil
1 tablespoon drained capers
Four 6-ounce tuna steaks
Kosher salt and freshly ground pepper
4 teaspoons Dijon mustard
MAKE THE SHALLOT CREAM: Preheat the oven to 350 degrees. Spread a 1/2-inch layer of salt in a small baking dish. Arrange the shallots on the salt and bake for 45 minutes, until soft. Let cool. Peel the shallots and transfer them to a blender. Add the cream, lemon juice, mustard and thyme and puree. Transfer the shallot cream to a saucepan and season with salt and pepper.
PREPARE THE TUNA: In a large nonstick skillet, heat the oil. Add the capers and cook over moderately high heat until crisp, 2 minutes. Using a slotted spoon, transfer the capers to a plate. Season the tuna with salt and pepper and spread with the mustard. Heat the oil left in the skillet until shimmering. Add the tuna and cook over high heat, turning once, until browned outside and medium-rare within, 2 minutes per side.
Transfer the tuna to plates. Gently heat the shallot cream and spoon over the fish. Scatter the capers on top. Serve with steamed green beans.
Serves 4.
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Mustard-Seared Tuna with Shallot Cream
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Category: Seafood
Prep Time: Cook Time: Total Time:
Shallot Cream
Kosher salt
6 medium shallots, unpeeled
1/3 cup heavy cream
1 teaspoon fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon thyme leaves
Kosher salt and freshly ground pepper
Tuna
1 tablespoon extra-virgin olive oil
1 tablespoon drained capers
Four 6-ounce tuna steaks
Kosher salt and freshly ground pepper
4 teaspoons Dijon mustard
MAKE THE SHALLOT CREAM: Preheat the oven to 350 degrees. Spread a 1/2-inch layer of salt in a small baking dish. Arrange the shallots on the salt and bake for 45 minutes, until soft. Let cool. Peel the shallots and transfer them to a blender. Add the cream, lemon juice, mustard and thyme and puree. Transfer the shallot cream to a saucepan and season with salt and pepper.
PREPARE THE TUNA: In a large nonstick skillet, heat the oil. Add the capers and cook over moderately high heat until crisp, 2 minutes. Using a slotted spoon, transfer the capers to a plate. Season the tuna with salt and pepper and spread with the mustard. Heat the oil left in the skillet until shimmering. Add the tuna and cook over high heat, turning once, until browned outside and medium-rare within, 2 minutes per side.
Transfer the tuna to plates. Gently heat the shallot cream and spoon over the fish. Scatter the capers on top. Serve with steamed green beans.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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